Northwest Golden Chanterelle Mushrooms (Cantharellus formosus)

$39.90

Wild Golden Chanterelle mushrooms, foraged in the Pacific Northwest. These gorgeous Chanterelles are hand-sorted to select closed cap mushrooms with nice round caps that are 1.25″ in diameter or greater. Also known as Medium and Large Large Buttons.

Categories: , SKU: 385
Description
Chanterelle Recipe
Additional information
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Description

When is Chanterelle Mushroom Season?

In the Pacific Northwest, Chanterelle mushroom season typically begins in August and extends through November. Fresh & Wild also imports Chanterelles from Europe in June and July.

 

What are Chanterelle Mushrooms?

Chanterelle mushrooms are creamy yellow to golden colored, and especially fragrant, with aromas of fresh peaches or apricots. They range in size from small buttons to 5 inches in diameter. They’re widely recognizable for their iconic fluted shape, and among the most popular wild mushrooms on restaurant menus. A well-shaped Chanterelle is absolutely gorgeous on the plate.

 

Where do Chanterelle Mushrooms Grow?

Chanterelles are found in forests all over the world, and highly prized from the mossy, coniferous forests common in the Pacific Northwest. Chanterelles form symbiotic relationships with trees and many other plants, most notably the Douglas Firs in Oregon and Washington State.

What do Chanterelle Mushrooms Taste Like?

Golden Chanterelles taste unlike any other wild mushroom. They are highly sought-after by professional chefs for their mild, earthy, stone-fruit flavors, complemented by subtle peppery notes. When thoroughly cooked, they have a melt-in-your mouth texture.

How do you Cook Chanterelle Mushrooms?

Most commonly, Chanterelles are cooked by sautéing. We believe in dry-sauteing first to expel the natural liquid, then finishing in butter or olive oil with minced shallots, garlic and a touch of white wine. Complementary herbs include thyme, rosemary, chervil and tarragon. You can also roast them.

They are an uncommonly versatile mushrooms, lending themselves to a wide range of dishes:

  • Cream-based sauces and soups
  • Adorn pasta and risotto
  • Topping for pizza
  • Accompany chicken, pork, beef, fish
  • Omelets, with fresh herbs
  • For leftover Chanterelles, drying is not advised, but you can pickle them.
  • They also freeze well. Just sauté, cool and vacuum seal.

Where to Buy Chanterelle Mushrooms?

You can find Chanterelles at farmers markets and specialty grocers. Fresh & Wild can ship them overnight, right to your kitchen door.

What is the Chanterelle Mushroom Price?

The price varies throughout the season, based on growing conditions. Stay tuned for the latest prices by sending an e-mail to orders@freshwild.com or by checking freshwild.com.

Polenta Pizza with Chanterelles Recipe

Polenta Pizza with Chanterelles

Ingredients:

  • 1 cup yellow cornmeal / polenta
  • 4 cups chicken stock
  • Sea Salt
  • Freshly ground Tellicherry peppercorns
  • 1 lb fresh Chanterelles, cleaned and trimmed
  • 1 clove fresh garlic, minced
  • 3 Tablespoons Colli Etruschi Extra Virgin Olive Oil, divided
  • 8 oz. whole milk mozzarella, shredded
  • Fresh thyme to taste
 

METHOD

  • Polenta Crust
  • Preheat oven to 400 degrees.
Bring all of the chicken stock to a boil in a medium saucepan. Remove 1 cup stock with a heatproof measuring cup, leaving 3 cups hot stock in the pan. Turn the heat to low and whisk in the cornmeal very slowly, stirring occasionally until thick. If it starts to dry out before getting creamy, gradually add in as much of the remaining cup of stock as needed. Should be ready in 45 minutes. Stir in 1 T olive oil at the very end. Spread the polenta evenly, about ½ inch thick, onto a lightly oiled baking sheet lined with parchment paper. Bake for 15 minutes and remove.  

Chanterelle Mixture

As you are stirring the polenta, you can prepare the Chanterelles. Button Chanterelles (1.25” diameter or smaller) can be cooked whole (this is what we used in the accompanying photo). Larger Chanterelles can be sliced or chopped, as you prefer. In a cast iron pan over medium heat, dry sauté the Chanterelles until they release their liquid, then turn the heat to low and add 1 T olive oil, garlic, herbs, salt and pepper to taste. Remove after the garlic becomes fragrant - do not let it brown.   Top the polenta with the Chanterelle mixture and sprinkle shredded cheese on top of the mushrooms. Return the sheet pan to the oven and bake until the cheese is melted and starts to bubble, between 3 and 10 minutes. Drizzle with a fine stream of olive oil, slice with a pizza cutter and enjoy!

Additional information

Weight 1 lbs
Shipping Speed

Next Day

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